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Veal and Bell Pepper Stew

Source of Recipe

AHA Around the World Cookbook

Veal and Bell Pepper Stew
Serves: 4 (1-1/4 cups per serving

Vegetable oil spray
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1/2 cup chopped onion (about 1 medium)
2 cloves garlic, minced
1 pound veal or pork tenderloin, all visible fat removed, cut into I/2-inch cubes
1 tablespoon all-purpose flour
2 1O-1/2-ounce cans low-sodium chicken broth
1 teaspoon grated orange zest
1/2 teaspoon ground coriander
1/8 teaspoon salt
1/8 to 1/4 teaspoon cayenne

Spray a Dutch oven with vegetable oil spray Cook bell peppers, onion, and garlic over medium heat for 10 minutes, or until tender, stirring occasionally Remove from Dutch oven.

Increase heat to medium-high. Brown the veal, half at a time, stirring occasionally. Each batch will take about 5 minutes. Return all veal to Dutch oven and stir in flour.

Stir cooked vegetables and remaining ingredients into veal mixture. Bring to a boil over high heat. Reduce heat and simmer, covered, for 20 minutes, or until veal is tender.

One 1-1/4-cup serving equals: Calories 147...Protein 20gm... Carbohydrate 6gm...Cholesterol 72 mg... Sodium 164 mg...Total fat 5gm (Saturated 2gm; Polyunsaturated 0gm; Monounsaturated 2gm)